1. In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.,2. In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping (Cool Whip). Spread 1/4 of the cream cheese mixture into each pie crust. Sprinkle 1/4 of coconut mixture over each. Drizzle 1/4 of the caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture and drizzle with caramel.,3. Pies may be served well chilled or frozen.,______